File this under “necessity is the mother of invention!” We don’t get much snow where I am, but we got a dusting yesterday. So, the roads closed right about the time I got to the bottom of my veggie crisper – oh, no!!

Lunch today meant getting a little creative with the giant (SERIOUSLY giant) sweet potato I had on the counter, and some cashews from the fridge. And it turned out AMAZING. Give this a try, even if it’s not the last food you have left in the house!

Heat the oil in a large pan, add the sweet potatoes, sprinkle with the spices, stir, and brown for about 5 minutes. Add the water, stir, cover, and cook for about 20 minutes or until the sweet potatoes are soft.

In the meantime, in a high-speed blender (like Vitamix), add the cashews, maple syrup, vanilla, and coconut flakes, add water to come to just the top of the cashews, and blend until super-smooth and creamy, with no trace of the nuts.

When the potatoes are ready, put them in a bowl, and mash them with the cashew cream to taste. Top with a little more, just for fun.
NOTE: You will have leftover cashew cream, which is AWESOME. Use it as an amazing fruit topping, in smoothies, over any baked goods (bread, whatever), eat it straight from your bowl as a treat, or just make more sweet potatoes tomorrow!

I heard about this new product a few days ago, and I am SO excited! 100% natural vegetable purees that you can quickly and easily slide into favorite foods. Not that it’s THAT hard to cook up carrots, spinach, or sweet potatoes … but this makes them portable, quick and excuse-proof!

Check out their recipe section for some great ideas, and definitely don’t miss the Butternut Squash and Walnut Dip!

Hooray Purée is now sold at Whole Foods, and they’re celebrating by giving away a $500 gift card. Click on the graphic above, or here: $500 Whole Foods Gift Card to enter.

NOTE: I was not paid or in any way compensated for this post. My comments reflect my genuine opinion.